This Healthier Carrot Cake is better than many full-fat versions. With only about 270 calories and 7 grams of fat, it fits low-fat and low-calorie diets. You can have your cake and eat it too.
You would think carrot cake is beyond most home cooks, but the skill level here is only about 3/10. Just work through the easy step-by-step photo instructions, and there are no odd, hard-to-find ingredients.
๐ฅIngredients
FlourโAP and whole wheat flour
Eggs
Crushed pineapple
Carrots
Walnutsโor pecans, chopped
CoconutโOptional, flaked sweetened
Raisinsโoptional
Pantry ingredientsโvegetable oil, sugar, baking soda, ground cinnamon, vanilla extract, salt
Frostingโcream cheese, vanilla, milk, powdered sugar
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Featured comment from Gs:
"Awesome recipe. I was so surprised to read the recipeโฆ a cake without butter or much fat!"
This healthier carrot cake is one of the best carrot cakes you will ever eat, plus it won't leave a pool of oil on the plate. It is wonderfully moist and tender crumbโunexpected for a low-fat cake, which is usually much denser.
It has about 270 calories and 7 grams of fat per serving and will fit a healthy diet like a low-calorie or low-fat diet.
๐จโ๐ณHow to Make Healthy Carrot CakeโStep-by-Step
1. Preheat the oven to 350ยฐ, not convection.
2. Spray two 9-inch round baking pans with a good coat of PAM cooking spray.
3. Peel and shred 3-4 medium carrots to get about 2 cups of carrots. A little more or less should be okay.
4. Chop ยฝ cup of walnuts or pecans. Double if you like nuts.
5. Drain one 20 oz can of crushed pineapple.
6. In a medium bowl, combine 2 eggs, 2 tablespoons oil, and 2 teaspoons vanilla. Mix well, then add the carrots, pineapple, and ยผ cup of nuts. Optionally, also add ยฝ to 1 cup of raisins.
7. In a large bowl, mix 1 ยฝ cups flour (I suggest ยพ cups each of AP flour and whole wheat flour), 1 cup sugar, ยฝ to 1 cup flaked sweetened coconut, 2 teaspoons baking soda, 1 teaspoon salt, and 1 tablespoon cinnamon. Mix well. Now fold the wet into the dry and keep folding until all is incorporated.
8. Divide into two baking pans and spread reasonably smooth. Bake until a toothpick comes out cleanโabout 30-35 minutes. Remove and allow to cool in the pan for about 5 minutes. Then, invert the pans on a cooling rack, remove them from the pans, and allow them to cool completely (at least 30 minutes).
9. While the cake is cooling, it is cream cheese frosting time.
10. Mix 8 oz of reduced-fat cream cheese (not fat-free), 1 teaspoon of vanilla extract, and 1 tablespoon of milk. Beat until smooth, then slowly add 2 cups of powdered sugar while continuing to beat. You may need 1-2 more teaspoons of milk to get the desired texture.
11. Place the first layer on a plate. Cover with about โ of the frosting and spread evenly. Add the second layer and use about โ on top and โ on the sides.
12. Add the final ยผ cup of chopped nuts to the top.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
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โ๏ธTips to get it right every time
- You can use cake flour or all-purpose flour. You can substitute up to 50% of the flour with whole wheat flour.
- The crushed pineapple is used to replace most of the oil. It has minimal effect on the taste but adds some nice texture.
- Do not use fat-free cream cheese. You do need a little fat in the frosting.
- Nuts are optional, or you can use either walnuts or pecans.
- The coconut adds some traditional texture, but skip it if you don't want a bag of coconut in the pantry.
- You can make a single-layer cake in a standard 9X13 cake pan with the same ingredients, but cooking takes 5-10 minutes longer.
Carrot and Low-fat Recipes
Try Baked Carrot Cake Pancakes with Cream Cheese Glaze for a carrot cake taste made quick and easy. Or try some so Glazed Carrots,
For other low-fat recipes you will love, check out Low-Fat Biscuits, Low-Fat Blueberry Scones, Healthier Chicken Enchilada Casserole, Healthier Low-Fat Sausage Gravy and Biscuits, and Lower Fat Spicy Chicken Alfredo.
Treat the dog with Low-Fat Homemade Dog Treats.
โฌ๏ธHow to make this a "for two" friendlier recipe
This recipe is easy to cut in half, making a single-layer cake using only one 9-inch round pan.
- Use the recipe card and adjust the servings from 16 to 8.
- Use the amount of ingredients in the ingredient list, not the instructionsโthose do not adjust.
- Cook for the same amount of time.
โFAQs
Due to the frosting, this cake should be refrigerated for up to 3 days or frozen for 2-3 months.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
๐The Recipe Card
Healthier Carrot Cake
Ingredients
- 1 ยฝ cup flour - all AP flour or half whole wheat
- 1 cup sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- ยฝ-1 cup flaked sweetened coconut - Optional
- ยฝ -1 cup walnuts or pecans - divided chopped
- ยฝ-1 cup raisins - optional
- 2 teaspoons cinnamon
- 2 eggs - large
- 2 tablespoons oil
- 2 teaspoons vanilla
- 3-4 carrots - about 2 cups shredded
- 20 oz crushed pineapple - drained
- 8 oz lower fat cream cheese - not fat free
- 1 teaspoon vanilla
- 1 tablespoon milk - and a little more
- 2 cups powdered sugar
Step-by-Step Instructions
- Preheat the oven to 350ยฐ, not convection.
- Spray two 9-inch round baking pans with a good coat of PAM cooking spray.
- Peel and shred 3-4 medium carrots to get about 2 cups of carrots. A little more or less should be okay.
- Chop ยฝ cup of walnuts or pecans. Double if you like nuts.
- Drain one 20 oz can of crushed pineapple.
- In a medium bowl, combine 2 eggs, 2 tablespoons oil, and 2 teaspoons vanilla. Mix well, then add the carrots, pineapple, and ยผ cup of nuts. Optionally, also add ยฝ to 1 cup of raisins.
- In a large bowl, mixย 1 ยฝ cup flour (I suggest ยพ cups each of AP flour and whole wheat flour), 1 cup sugar, ยฝ to 1 cup flaked sweetened coconut, 2 teaspoons baking soda, 1 teaspoon salt, and 1 tablespoon cinnamon. Mix well. Now fold the wet into the dry and keep folding until all is incorporated.
- Divide into two baking pans and spread reasonably smooth. Bake until a toothpick comes out cleanโabout 30-35 minutes. Remove and allow to cool in the pan for about 5 minutes. Then invert the pans on a cooling rack and remove them from the pans and allow them to cool completely (at least 30 minutes).
- While the cake is cooling, it is cream cheese frosting time.
- Mix 8 oz of reduced-fat cream cheese (not fat-free), 1 teaspoon of vanilla extract, and 1 tablespoon of milk. Beat until smooth, then slowly add 2 cups of powdered sugar while continuing to beat. You may need 1-2 more teaspoons of milk to get the desired texture.
- Place the first layer on a plate. Cover with about โ of the frosting and spread evenly. Add the second layer and use about โ on top and โ on the sides.
- Add the final ยผ cup of chopped nuts to the top.
Recipe Notes
Pro Tips
- Cut in half and make only one layer.
- You can make this in a standard 9X13 cake pan. It will take 5-10 minutes longer to cook. The endpoint is the toothpick test.
- Use the flour you have. I suggest half AP flour and half whole wheat.
- The pineapple only adds a minimal taste, and it is nice. Some recipes use applesauce, and you can Google those.
- Due to the frosting, this cake should be stored refrigerated for up to 3 days. Or frozen for 2-3 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Inspired by Super Moist Carrot Cake with Cream Cheese Frosting by Gina at Skinnytaste.com.
Originally Published March 27, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Judy Craig says
Well I canโt believe this is low fat. I cut the sugar down to 1/2 cup instead of a whole cup and used low fat cream cheese for the frosting. It was delicious. Who says this is low fat and healthier! Now it is!
Linda says
Can this cake be made in a tube pan (like an angel food cake pan) or in a bundt pan?
Dan Mikesell AKA DrDan says
Hi Linda,
Welcome to the blog. I'm sure it can be but the cooking time may be different, so get out the toothpicks to check for done.
Dan
Neshamah says
Made this for my husband's birthday. He's on a diet. I used monkfruit sweetener and 1/2 C. instead. I added 1/2 C. raisins soaked in vanilla and a little water. I also used nonfat cream cheese and 1/2 the sugar for the frosting. We'll see tomorrow!
HT says
I substituted pineapple with 2 cups apple sauce and the cake was very wet and dense and I needed to bake for 55 mins. I would also cut back on the tsp of salt. Itโs ok not really a fluffy cake, more plum pudding texture.
Dan Mikesell AKA DrDan says
Hi HT,
Welcome to the blog and sorry you had an issue.
I have removed that possible substitute suggestion although it was consistent with many other recipes. And I had better luck with it than you did, I prefer pineapple personally.
Dan
Pat says
It's not OK to take off 2 stars when your own substitution caused a problem with the result.
Sheila B says
Made this the other day in a 9" x 13" pan. Didn't rise very much, but all the same, it was very delicious! I am calling them carrot cake brownies! I also used egg substitutes and artificial sweetener to make it more low fat and low sugar. Hubby really liked it. This is a keeper. Thanks.
Roland says
As we had a lot of carrots, was looking for a carrot cake recipe. Many recipes required a lot of oil, which I didn't want to do.
Tried this recipe and it was awesome! Our kids even wanted seconds and have it in their lunch box.
I skipped the nuts, and replaced the pineapple with apple sauce. It was a bit too wet, think 1 cup apple sauce is sufficient. Also decreased sugar to 1/2 cup.
Didn't make the frosting to decrease sugar intake.
Well done. Will make it again.
polly says
I am following a WW similar plan and have been trying to find good breakfast foods - this really 'takes the cake'!! I halved the recipe, reduced the amount of sugar to 75g and used unsweetened coconut - I also used 2 eggs since mine were small, and used pineapple tidbits whirred up in a blender since I didn't have any crushed on hand. I didn't make the icing (since I'm eating it for breakfast, rather than as a cake) but it is fabulous served with a small spoonful of straight up spreadable cream cheese. For me a serving (I've sliced it in 12 portions), plus 15g straight up cream cheese is a perfect breakfast - incredibly delicious and only 4 points on my plan. Bonus - my husband really loves it too (and he's not on any kind of plan at all). Thank you for a really great recipe using real foods!
Lisa says
This cake is AMAZING! I have made Skinnytaste's version and while her is good, this recipe blows hers out of the water!
I must say, I had to use the fat free cream cheese . It's what was available at the grocery store. (viral quarantine)
The icing was a bit runny, so I just frosted the top layer. It looked very professional. Probably better looking than most of my baking.
The whole recipe works, even with fat free cream cheese that i used.
Thank you!